The Great Balsamic Reduction

 

I know what you’re thinking.  What kind of a rinky-dink recipe is this?  3 ingredients, really?  It’s not even food.  This, my friends, is going to change your life.

I started making this reduction less than 15 years ago thanks to Latisha.  How do I begin to describe it?  We were having a wonderful lunch at a restaurant called Boa in Phoenix.  The waiter brought out bread, oil and a separate bowl of the reduction for dipping.  Basically, it became a toss up to see who was going to get to lick that bowl.

So, how will this change your life, you want to know.  You’ve bought a rotisserie chicken.  Boring.  You put it on a platter on a bed of dressed greens, carve one side, drizzle it with the reduction which is a thick, rich, almost velvety brown, and the family will ask if you are having company for dinner.

You have leftover chicken and decide to slice it up and put it on rolls or chunks of a crusty baguette, drizzle on the reduction, top with arugula and voilà, gourmet sandwiches.

That pork tenderloin you bought at Costco and sliced into chops is next.  Start browning them in a frypan and more drizzling on each one.  When complete to your desired doneness, remove from the pan and place on a plate.  To the pan drippings, add a bit of butter, a little more reduction and some cream.  Heat to boiling and immediately pour over chops.  Another company dinner.

We use this with olive oil for all of our green salads.  Incredible!

Like I said, balsamic reduction will change your life.  It has impacted how we eat more than any other ingredient addition in the last 15 years.

 

Balsamic Reduction

2 cups Balsamic vinegar

1 cup Ruby Port wine (it must be Ruby)

1 tablespoon brown sugar

Combine all ingredients in a saucepan.  Bring to boil and then reduce to simmer and simmer until mixture is reduced to 1 cup.  This takes a while and you need to watch it.  Burnt reduction does not smell nummy.

  See what I mean about rich, thick and syrupy.

 

*  From the Recipe Box:

OMG!  Best new addition to our cooking.  This tastes good on everything.

We first had this with Drew and Latisha down in Phoenix at a restaurant called Boa.  Latisha was able to get the recipe and share.  Hooray.  We bless her every time we use it.

We use it on our salads, on pork chops, baked chicken, sliced strawberries, with oil for bread dipping, the list is endless.

Fabulous!

and remember what Oscar Wilde said:  You don’t love someone for their looks or their clothes, or their fancy car, but because they sing a song only you can hear.  Big kiss, Lynn

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